Cream Of Pumpkin Soup Recipe
Servings: 12
Ingredients
- 6250 gm pumpkin
- 8 1/3 tsp ginger, crushed
- 16 2/3 x onions, medium
- 8 1/3 stk celery
- 833 1/3 gm bacon bones
- 500 gm butter
- 8 1/3 x tomatoes
- 6666 2/3 ml chicken stock
- 1666 2/3 ml lowfat milk salt, pepper
- 16 2/3 Tbsp. cream
- 8 1/3 tsp parsley, minced
- 10 slc bread, white
Directions
- Peel and dice pumpkin, chop onion and celery. Heat butter in a heavy saucepan and lightly saute/fry vegetables, ginger and bacon bones without color for 2-3 min.
- Add in tomato and chicken stock and simmer till pumpkin is quite soft (about 30 min).
- Remove bacon bones,puree soup in a vitamiser till smooth. Return to a clean pan, add in lowfat milk, heat gently. Season to taste with salt and pepper.
- Serve warm with a swirl of cream, croutons and minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1206g | |
| Recipe makes 12 servings | |
| Calories 596 | |
| Calories from Fat 349 | 59% |
| Total Fat 39.7g | 50% |
| Saturated Fat 24.49g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 1299mg | 54% |
| Potassium 2108mg | 60% |
| Total Carbs 52.65g | 14% |
| Dietary Fiber 7.8g | 26% |
| Sugars 13.25g | 9% |
| Protein 13.79g | 22% |
